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April 11, 2011

Leftover Jasmine Rice, Sweet potatoes & Edamame

I cut a piece of my
recently grilled chicken and slathered a bit of soft sweet potato on its side.
The creaminess of the sweet potato against the crunch of the sesame seeds that
I liberally sprinkled on my chicken are a match made in heaven.

I'm pretty sure that is a run on sentence,
but I take pure joy in eating what I blog
about, as I blog about it. It is not just food for me, you see - it's a work of
art. If you're a foodie, you've probably heard it before - "baking is a
science and cooking is an art". While I do agree with that, I also think
that food on its own is an art, evenbeforeit is cooked.

This post is a part of
my leftover series. I never liked throwing food out, but now it seems more and
more crucial to be creative. I realize it seems like a lot to have rice,
potatoes and soybeans in one dish but they are all healthy and since it is meant
to be a side dish - you don't eat much of it.

I had defrosted a package of chicken breasts the
night before, so Ibutterfliedthem (click for a great video) and
seasoned them with Asian type ingredients (garlic, ginger, soy sauce, rice
vinegar, sesame oil, little hot sauce and sesame seeds) I let that sit while I
got my other stuff together.

I diced up some onion and caramelized it in
olive oil. Next, I cubed up the sweet potatoes and added them to the pan,
without stirring. This allowed them to get a little brown on one side. Then I
added the rice and fried it up. I steamed the edamames and added them to the
rice.

I knew I would find something to use up that bag
of edamames at some point! Have a recipe where you use them? Please share them
with me in the comment section below.

1 comment
:

Sandy

This blog started along with my personal chef company, The Kosher Tomato. It’s about combining my knowledge of kosher dietary restrictions, while making quick and delicious recipes that anyone (kosher, or not) can enjoy. Read more